This basic, easy to assemble salad is a follow-up post to the Roasted Sweet Potatoes. Together these two recipes make up dinner at least once a week for us. This recipe is just a guide, you can use whatever vegetables you have on hand. Sometimes I use only a couple of vegetable toppings if I’m in a hurry or we haven’t been grocery shopping in a bit. The point of this dinner is about being easy and customizable.
Roasted Sweet Potatoes with butter and sea salt are my new favorite thing for dinner. Sweet potatoes with olive oil and sea salt are a close second but butter wins out every time for me. Now these are really good, but truth be told, they are also my favorite because they are so quick and easy to make.
A plate of perfectly scrambled eggs is one of my favorite breakfasts. Who am I kidding I eat them for dinner too. When I first came up with this variation, we ate them 3 days in a row for breakfast. They are just so yummy and quick to make, 10 minutes is all you need.
This recipe is easy to prepare, making it great for weeknight dinners and entertaining alike. You could add grilled rib-eyes for the perfect steakhouse inspired meal. Grilled chicken or sweet potatoes also completes the meal with little additional effort, and let’s face it that’s what it’s all about. More time with friends and family and less mess in the kitchen.